Zhug II
Zhug is a fiery green chile and herb sauce, and this version leans hard on garlic, using two to three whole heads against a bunch of coriander. Red and green chiles are blended together, so the heat comes with a little extra color. Cumin and black pepper give it a warm, earthy backbone. Spoon it onto eggs, grilled meat or flatbread, or stir a little into soup.
Instructions
Remove the stems from the red and green chiles, and peel the garlic. Grind the chiles, coriander and garlic together in a blender or grinder until they form a coarse, even paste.
Add the water, salt, cumin and black pepper to the paste. Blend again until everything is fully combined and the sauce looks uniform.
Spoon the zhug into a jar and add a dash of olive oil. Seal the jar and store it until you are ready to use it.
Make it personal.
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